salt – basil and fresh ground pepper or red pepper flakes to taste
tablespoons of olive oil
teaspoon of grated fresh ginger
cup of breadcrumbs, lightly toasted in dry skillet
cup of finely chopped almonds or walnuts
Italian parsley – minced
Goes Great with
Heat olive oil in a small skillet.
Stir in bread crumbs and remove from heat.
Add almonds (or walnuts), toasted breadcrumbs and parsley; mix thoroughly and set aside.
Preheat oven to 200ºc (400F) .
Scoop out seeds and flesh from zucchini to create 1/4-inch-thick shell.
Chop flesh, and set aside.
Brush the zucchini halves with oil and sprinkle with a little salt.
Place in a greased ovenproof dish, cut side down, and bake for 15 minutes.
Heat oil in a large skillet over médium heat and add ginger, bell pepper, tomato, aubergine and the flesh of the zucchini and sauté for a few minutes, until the liquid evaporates.
Fill each zucchini shell with ½ cup of stir fried vegetables.
Sprinkle the topping over the zuchini boats and bake for 20 minutes.
*To peel the tomato you can add it to a small bowl and cover it with boiling water. Leave it in the water during a minute or so, then rinse it under cold water. Lightly score it with a sharp knife lengthwise and the skin will come off easily.